- 2 cups fresh or frozen unsweetened raspberries
- 3/4 cup cider vinegar
- 1/3 cup honey
- 1 cinnamon stick
- In a saucepan, bring all ingredients to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; cool. Strain through a cheesecloth. Pour into a sterilized bottle or decanter. Cover and refrigerate until ready to use. Yield: 1-1/4 cups.
Originally published as Raspberry Vinegar in Country Woman May/June 1995, p24
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Reviewed Jul. 8, 2012
"great way to make your own Raspberry vinegarette, )also found in recipe finder) simple and delicious!"